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Hassan, N.H.A.,
Zulkifli, N.A., and Ho, L.-H. (2019). Physical and sensory evaluation
of muffin incorporated with rubber seed (Hevea brasiliensis) flour,
pumpkin (Cucurbita moschata) flour and cassava (Monihot esculenta
crantz) flour. Journal of Agrobiotechnology, 10(1S): 1–12.
Wong, S.-Y., Radzuan,
N.A.S., Said, M.A.M., Malik, N.A.F.A., Rashid, N.F.F.A., Sugumaran, K.,
Karim, N.Z.A., Rahmat, A.A.M., Zahari, N.A.C., Zaher, H.M., and Ho, L.-H.
(2019). Development of mixed dried vegetables and fruit rag snack by
utilizing Malaysian availability ingredients. Bioscience Research, 16(S1):
235– 244.
Ho, L.-H., and Halim,
N.E.F.M. (2019). Physico-chemical and sensory attributes of sponge cakes
formulated with partial replacement of soybean flour and isomalt for wheat
flour and sucrose. Bioscience Research, 16(S1): 143–156.
Ho, L.-H., Zainal
Abidin, N.F.S., Tan, T.-C., and Noroul Asyikeen, Z. (2019). Physical and
sensory qualities of gluten-free muffin produced from composite rice-pumpkin
flour. International Food Research Journal, 26(3): 893–901.
Ho, L.-H., Shafii,
N.S., and Shahidan, N. (2018). Physicochemical characteristics and sensory
evaluation of mixed-fruit leather. International Journal of Engineering and
Technology 7(4.43): 36-41.
Suhaimi, M.-A., Ho,
L.-H., Tang, J.-Y.-H., and Mustafa, K.A. (2018). Antibacterial activity of
lemongrass-scented betel herbal tea. International Journal of Engineering and
Technology 7(4.43): 96-101.
Zulkifli, N.A.,
Zulkefli, N.S., Ho, L.-H., and Ghani, M.A. (2018). Physico-chemical
properties of bread made of frozen dough incorporated with rubber seed (Hevea
brasiliensis) flour stored at different storage temperature. Journal of
Engineering and Technology 7(4.43): 168-173.
Ho, L.-H., Paet, M.,
and Suhaimi, M.A. (2018). The physicochemical and sensory attributes of
watermelon rind flour incorporated steamed cupcake. Journal of
Agrobiotechnology 9(1): 31-42.
Noroul-Asyikeen, Z.,
Hanum Suraya, M.Z., and Ho, L.-H. (2018). Nutritional value and
physicochemical properties of white bread incorporated with Hevea
brasiliensis (rubber seed) flour. Journal of Agrobiotechnology 9(1):
102-113.
Muhamad, N., Sahadan,
W., and Ho, L.-H. (2018). Effect of drying temperatures and extraction
solvents on total phenolic, flavonoid contents and antioxidant properties of
immature Manis Terengganu Melon (Cucumis melo). Journal of
Agrobiotechnology 9(1): 114-121.
Ho, L.-H., Ramli,
N.F., Tan, T.-C., Muhamad, N., and Haron, M.N. (2018). Effect of extraction
solvents and drying conditions on total phenolic content and antioxidant
properties of watermelon rind powder. Sains Malaysiana 47(1): 99-107.
Dahri, N.C., Ho,
L.-H., Tan, T.-C., and Mustafa, K.A. (2017). Composition,
physicochemical, and physical properties of rolled oats snack bars formulated
with green banana flour. World Applied Sciences Journal 35(8): 1361-1372.
Ho, L.-H., Anwar,
N.Z.R., Suhaimi, M.A., Rosli, M.A.S., and Tang, J.Y.H. (2017). Nutritional,
physical and sensory quality evaluation of sponge cake prepared by
substitution of wheat flour by sweet potato (Ipomoea spp.) flours.
World Applied Sciences Journal 35(8): 1348-1360.
Ho, L.-H., Pang, W.P.,
Tan, T.C., and Mustafa, K.A. (2017). Effect of drying conditions on the
physicochemical and functional properties of red- and yellow-fleshed
watermelon rinds flour. Journal of Fundamental & Applied Sciences 9(2S):
898-923.
Tang, J.Y.H.,
Mat-Sa’ad, S.H., Banerjee, S.K., Ho, L.-H., and Son, R. (2017).
Survivability of Vibrio parehaemolyticus in satar and otak-otak,
Malaysian fish based street food. International Food Research Journal 24(3):
1000–1005.
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Ho, L.-H., Tan, T.-C.,
Aziz, N.A.A., and Muhamad, N. (2017). Physical and functional properties of
banana pseudostem flour and its effect on the quality (texture and
microstructure) of formulated bread. Journal of Agrobiotechnology 8: 1-12.
Norshazila, S., Koy,
C.N., Rashidi, O., Ho, L.-H., Azrina, I., Nurul Zaizuliana, R.A., and
Zarinah, Z. (2017). The Effect of time, temperature and solid to solvent
ratio on pumpkin carotenoids extracted using food grade solvents. Sains
Malaysiana 46(2): 231-237.
Ismail, I., Fauzi,
N.H.M., Baki, M.Z., and Ho., L.H. (2017). Effects of different drying
methods and hydrocolloids on quality properties of semi-dried catfish jerky.
Malaysian Journal of Applied Sciences 2(1): 11-18.
Ho, L.-H., and
Norhidayah, C.D. (2016). Effect of watermelon rind powder on physicochemical,
textural, and sensory properties of wet yellow noodles. Cyta-Journal of Food
14(3): 465-472.
Ho, L.-H., Tang,
Y.-H.-J., Mazaitul, A.S., and Mohd Aiman, H. (2016). Development of novel
“energy’ snack bar by utilizing local Malaysian ingredients. International
Food Research Journal 23(5): 2280-2285.
Ho, L.-H., Suhaimi,
M.A., Ismail, I., and Mustafa, K.A. (2016). Effect of different drying
conditions on proximate compositions of red- and yellow-fleshed watermelon
rind powders. Journal of Agrobiotechnology 6: 96-102.
Ho, L.-H., and Abdul
Latif, N.W. (2016). Nutritional composition, physical properties, and sensory
evaluation of cookies prepared from wheat flour and pitaya (Hylocereus
undatus) peel flour blends. Cogent Food and Agriculture 2(1): 1136369.
Ho, L.-H., Tan, T.-C.,
Abdul Aziz, N.A., and Bhat, R. (2015). In vitro starch digestibility of bread
with banana (Musa acuminata X balbisiana ABB cv. Awak)
pseudo-stem flour and hydrocolloids. Food Bioscience 12: 10 – 17.
Ho, L.-H., and Bhat,
R. (2015). Exploring the potential nutraceutical values of durian (Durio
zibethinus L.) – An exotic tropical fruit. Food Chemistry, 168, 80-89.
Ho, L.-H., Abdul Aziz,
N.A., Bhat R., and Azahari, B. (2014). Storage studies of bread prepared by
incorporation of the banana pseudo-stem flour and the composite breads
containing hydrocolloids. Cyta- Journal of Food, 12(2): 141-149.
Ho, L.-H., Abdul Aziz,
N.A., and Azahari, B. (2013). Physico-chemical characteristics and sensory
evaluation of wheat bread partially substituted with banana (Musa
acuminata X balbisiana cv. Awak) pseudo-stem flour. Food
Chemistry, 139, 532-539.
Ho, L. H., and Noor
Aziah, A. A. (2013). Dough mixing and thermal properties including the
pasting profiles of composite flour blends with added hydrocolloids.
International Food Research Journal, 20(2), 911-917.
Noor Aziah, A. A., Ho,
L. H., Noor Shazliana, A. A., and Rajeev Bhat. (2012). Quality evaluation
of steamed wheat bread substituted with green banana flour. International
Food Research Journal, 19(3), 869-876.
Noor Aziah, A. A.,
Mohamad Noor, A. Y., and Ho, L.-H. (2012). Physicochemical and
organoleptic properties of cookies incorporated with legume flour.
International Food Research Journal, 19(4), 1539-1543.
Ho, L. H., Noor Aziah,
A. A., and Rajeev Bhat. (2012). Mineral composition and pasting properties of
banana pseudo-stem flour from Musa acuminata X balbisiana cv.
Awak grown locally in Perak, Malaysia. International Food Research Journal,
19(4), 1479-1485.
Noor Aziah, A. A, Ho,
L. H., Komathi, C. A., and Bhat, R. (2011). Evaluation of resistant
starch in crackers incorporated with unpeeled and peeled pumpkin flour.
American Journal of Food Technology, 6, 1054-1060.
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Abdul Aziz, N.A., Ho,
L.-H., Azahari, B., Bhat, R., Cheng, L.-H. and Mohamad Ibrahim, M.N.
(2011). Chemical and functional properties of the native banana (Musa
acuminata x balbisiana Colla cv Awak) pseudo-stem and pseudo-stem
tender core flours. Food Chemistry. 128(3), 748-753.
Books
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Ho, L.-H., and Lim,
K.-M. (2018). Quality Assessment and Sensory Acceptability of Goat Milk
Yogurt. Beau Bassin: Lambert Academic Publishing. ISBN 978-613-9-93903-9.
Mahmod, N.N., Yusoff,
N., Ho, L.-H., Zulkifli, N.A., Ismail, N., Yaakub, N., and Ha, H.C.
(2017). Guidelines for Undergraduate Research Proposal and Thesis Writing.
Terengganu: Fakulti Biosumber dan Industri Makanan, UniSZA. p. 1-37. ISBN
978-967-12613-5-4.
Kamarudin, A.S., Ing,
N.S., Zakaria, Z., Zulkifli, N.S., Yaakub, N., Bakar, M.F.A., Ngah, N., Mahmud,
K., Ghani, A.A., Arumugam, N., Ho, L.-H., Jahan, M.S., and Mat, N.
(Eds.). (2016). Guidelines for preparing thesis. Terengganu: Fakulti
Biosumber dan Industri Makanan, UniSZA. p. 1-19. ISBN 978-967-12613-4-7.
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Book Chapters
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Ho, L.-H., Tan, T.-C., and Rajeev Bhat (2022). Dabai (Canarium odontophyllum Miq.). In Handbook of Phytonutrients In Indigenous Fruits and Vegetables. Sivakumar, D., Netzel, M. and SUltanbawa Y. (Eds.). p. 437-454. UK: CABI. ISBN: 978-1-78924-804-3.
Ho, L.-H., Tan, T.-C., and Chong, L.-C. (2022). Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. In Future Foods Global Trends: Opportunities, and sustainability challenges. Rajeev Bhat (Ed.). p. 469-497. UK: Academic Press. ISBN: 978-0-323-91001-9.
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Ho, L.-H., Zulkifli, N.A.,
and Tan, T.-C. (2020). Mushroom: nutritional properties, potential
nutraceutical values, and its utilisation in food product development. In An
Introduction to Mushroom. Passari, A.K. (Ed.). London: IntechOpen. p.19-38 . ISBN:
978-1-78985-956-0.
Ho, L.-H., and Wong,
S.-Y. (2019). Resistant starch from exotic fruit and its functional
properties: A review of recent research. In Chemical Properties of Starch.
Emeje, M. (Ed.). London: IntechOpen. p. 172–190. ISBN 978-183880-115-1.
Ho, L.-H., Dahri,
N.C., and Tan, T.-C. (2018). In vitro starch digestibility of snack bar
formulated with green banana (Musa acuminata x balbisiana ABB
cv. Awak) flour. In Flour: Production, Varieties and Nutrition. Pérez, M.D.T.
(Ed.). New York: Nova Science Publishers. p. 47–68. ISBN 978-1-53613-761-3.
Ho, L.-H., Suhaimi,
M.A., and Tan, T.-C. (2018). Betel leaves (Piper betle L.) powder:
production, nutritional quality, physico-chemical and functional properties.
In Flour: Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York:
Nova Science Publishers. p. 69–96. ISBN 978-1-53613-761-3.
Ho, L.-H., Aziz,
N.A.A., and Tan, T.-C. (2018). The characterization of banana (Musa
acuminata x balbisiana ABB cv. Awak) pseudo-stem flour. In Flour:
Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova
Science Publishers. p. 97–120. ISBN 978-1-53613-761-3.
Ho, L.-H., Mohamed,
N.S., Zulkifli, N.A., Tan, T.-C., and Arumugam, N. (2018). Oyster mushroom
flour and its composite steamed bun: nutritional quality, physical properties,
and sensory acceptability aspects. In Flour: Production, Varieties and
Nutrition. Pérez, M.D.T. (Ed.). New York: Nova Science Publishers. p.
121–140. ISBN 978-1-53613-761-3.
Ho, L.-H., Chong,
L.-C., and Tan, T.-C. (2018). Composite flour as a new approach to improve
the nutritional value of foods: product quality challenges. In Flour:
Production, Varieties and Nutrition. Pérez, M.D.T. (Ed.). New York: Nova
Science Publishers. p. 141–174. ISBN 978-1-53613-761-3.
Ho, L.-H., Khandaker,
M.M., Fah, J.B.C., and Tan, T.-C. (2017). Cultivation, common diseases and
potential nutraceutical values of watermelon. In Agricultural Research
Updates. Volume 20. Gorawala, P. and Mandhatri, S. (Eds.). New York: Nova Science
Publishers. p. 71–120. ISBN 978-1-53612-216-9.
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UniSZA ID